Special Feature: Culinary Travel

Glenn Burgess

Food shapes many of my fondest memories – baking Christmas cookies with Mom; coming home on a cold winter night to a home filled with the scent of roast pork, the warm air from the kitchen fogging up the front door; when my wife and I married, making our wedding cake (almond sponge cake, home-made peach jam, hazelnut buttercream, and hand-made marzipan decorations).

I’ve spent more than half of my adult life working with food, either as a produce buyer or as a chef (www.suppersreadychef.com). I went to school at Le Cordon Bleu. Somehow I never tire of playing with food. One day when my old TV antenna gives up the ghost, I’ll get a satellite dish and you can bet I’ll be watching the Food Network during my off hours!

I like to know more about my food than what aisle it came from in the grocery store. I love obscure facts about food, learning about where and how it’s grown. I love food manufacturing facilities that offer tours. It’s incredibly interesting to see how things are produced, and you meet some very nice people along the way.

I hope my writing will inspire you to learn more about the food you’re eating.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.